VIEN 2340

Cider Production: Apples and Fermented Juice

Course Description

Course information provided by the 2026-2027 Catalog.

Hard cider consumption has expanded rapidly over the last decade. Want to learn why? This course focuses on the scientific basis of cider production from orchard to bottle and provides a brief overview of the history and culture of cider. We will also review the current market trends and the economics of growing hard cider apples and producing cider. The suitability of producing cider will be contrasted with wine production in NYS. Each class will include tastings so that students receive a robust overview of typical cider flavors, an introduction to different cider styles, and gain an ability to identify both good and off-flavors in ciders. Course drops are only allowed until the start of the third lecture. We do not maintain a waitlist or manually manage enrollment for this class, students should self-monitor to see when a seat opens up.

Prerequisites BIOG 1140 or BIOG 1440 or BIOG 1500 or BIOMG 1350 or BIOEE 1610 or BIOEE 1780 or BIOAP 1100 or PLSCI 1115; CHEM 2070 or CHEM 1560.

Enrollment Information Enrollment limited to: undergraduate students with priority given to College of Agriculture and Life Sciences (CALS) Students.

Fees Course fee, $25. Fee includes supplies and a tasting fee.

Last 4 Terms Offered 2026SP, 2025SP, 2024SP, 2023SP

Learning Outcomes

• Articulate the importance of cider to different regions of the world.
• Explain the differences between different apple varieties, their horticultural performance & chemical differences, and how different cultivars contribute to ciders.
• Explain fundamental chemical and biological changes that occur during cider fermentation.
• Demonstrate mechanics of cider tasting & recognition of key cider flavor attributes.
• Describe the cider supply chain from orchard to consumer.

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